Recipes To Try…Yum

Individual Pumpkin Cheesecakes  We haven’t tried this yet, but this is definitely on my to-do list.  I just need to buy 2 more ramekins before making this.  I’ll let you know how it is.

Sweet Pea Risotto  We had this recently.  I really liked it, but I would probably add a little more cheese and another tablespoon on butter for a little more flavor.

Garlic Beef Enchiladas:  Yum!  I just made this last night.  Super good!  I originally found this recipe in Taste of Home magazine a few years back.  This one takes a little bit to make, but while you are making it, just double or triple the recipe and freeze a few for those chaotic times that are bound to pop up.  We froze two batches for post baby.

1 lb. ground beef
1 medium onion, chopped
2 Tbsps. all-purpose flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground cumin
1/4 tsp. sage
15 oz. tomatoes, chopped (I used Roma and put in the juices)
1/2 cup Very Veggie Juice (You could use tomato juice…preferably in a glass jar)
SAUCE:
4-6 garlic cloves, pressed or minced finely
1/3 cup butter
1/2 cup all-purpose flour
15 oz beef broth
15 oz. Very Veggie Juice
1-2 Tbsps. chili powder
1-2 tsps. ground cumin
1-2 tsps. sage
1/2 tsp. salt
8-10 flour tortillas (mine 13×9 pan typically fits 8)
2 cups shredded montery jack cheese (or cheese of your liking)
 
In a saucepan over medium heat, cook beef and onion until meat is no longer pink and then drain.
Add flour and seasonings; mix well.
Stir in tomatoes and Very Veggie Juice; bring to a boil.  Reduce heat, cover and simmer for 15 minutes.
In another saucepan, saute garlic in butter until tender. 
Stir in flour until blended.
Gradually stir in broth and bring to a boil.  Cook and stir for 2 minutes or until bubbly.
Stir in Very Veggie Juice and seasonings.  Heat through.
In an ungreased 13×9 pan, pour about 1 1/2 cups of sauce and spread. 
Spread approximately 1/4 cup beef mixture down the center of each tortilla.  If you over fill, it will be a mess.  Top with about 1-2 Tbsps. cheese and tightly roll up.  Place the seam side down in the pan.  Prepare all tortillas this way.
Top with remaining sauce.
Cover and bake at 350 degrees for 30-35 minutes.  Sprinkle with remaining cheese and bake uncovered for approximately 10 minutes or until the cheese melts. 
This makes a large portion for our family of 3.  We always have plenty leftover for another meal!  Enjoy!!
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